$20 wine pairingsABOUT THEO CHOCOLATE
Theo Chocolate is the only roaster of organic cocoa beans and the first to roast Fair Trade Certified cocoa beans in the United States. Founder, Joe Whinney, converted the former Red Hook Brewery in Fremont into his dream chocolate factory, where beans are not only roasted, but transformed into intensely flavored chocolate bars and confections. Whinney is so dedicated to the topic of chocolate that he hired a biologist to map the genetics of the beans he uses. Theo chocolates have wowed chefs and national media, garnering mentions in O Magazine as well as Food & Wine Magazine. Tours of the factory are available. Learn more at theochocolate.com.
Chef de Cuisine
Dana Tough

Fresh Breeze Organic Dairy is located in Lynden, Washington, on land passed down from Grandpa Blankers to grandson Shawn Langley and his wife, Clarissa. The milk and cream that come from Fresh Breeze are vat-pasteurized, which means the milk is heated to 145 degrees, held for 30 minutes and then immediately cooled to 39 degrees. Unlike commercial pasteurization processes that heat the milk to much higher temperatures, vat pasteurization destroys any potential pathogens without compromising the good proteins and rich flavor in the milk.

Chef Maria Hines will participate in the “Copper Cure Benefit” on March 15 to raise funds for lymphoma research. The brunch event will feature a live auction of culinary creations from area chefs that incorporate a copper gelatin mold from the personal collection of chef Robin Leventhal, owner of Crave. Leventhal was diagnosed with two forms of lymphoma. For more information about the Copper Cure Benefit or to donate, please visit www.cravefood.com.